Flemish Asparagus

From Recidemia
Jump to: navigation, search



  1. Prepare the asparagus but washing well under cold water and cutting off any woody stems.
  2. Boil in salted water for 15 minutes, depending on size.
  3. Drain and keep warm.
  4. Meanwhile, cut the hard boiled eggs in half and separate the yolks.
  5. Finely chop the whites and yolks separately.
  6. Melt the butter in a saucepan but do not allow to colour.
  7. Season with salt and pepper.
  8. To serve - pour the butter over the asparagus and garnish with the chopped egg whites and yolks.
  9. Sprinkle with herbs.